Recipes

Clementine, Date and Stilton Salad

Clementine, Date and Stilton Salad

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 6 clementines
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons honey
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 cups mixed spring greens
  • ¾ cup chopped dried Medjool dates
  • ¾ cup crumbled Stilton cheese 3 oz
  • ½ cup coarsely chopped candied walnuts

Instructions

  • Grate peel from 2 clementines to equal 1 teaspoon.
  • Cut 2 clementines in half; squeeze enough juice to equal 2 tablespoons.
  • Peel and slice remaining 4 clementines.
  • In small bowl, stir clementine juice and peel, vinegar, honey, oil, salt and pepper with whisk until blended.
  • On serving platter or individual plates, arrange salad greens.
  • Top with sliced clementines, dates, cheese and walnuts.
  • Drizzle with vinaigrette, or serve on the side.

Notes & Wine Advice

Festive Touch

This special salad would be a great side for Rosemary Prime Rib Roast (see recipe).

Nutrition values

Calories: 240 kcal
————————————————————————————————–
Course; Fruit / Salad

Mixed Greens Salad with Dijon Vinaigrette

Mixed Greens Salad with Dijon Vinaigrette

Couverts6
Deel op Facebook Print Recipe

Ingredients

VINAIGRETTE

  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • ½ teaspoon sugar
  • 3 tablespoons olive oil
  • Dash salt and pepper

SALAD

  • 1 bag 5 oz mixed spring greens
  • 1 cup grape tomatoes cut lengthwise in half
  • 1 cup sliced seeded peeled cucumber
  • 1 cup sliced halved red onion

Instructions

  • In small bowl, mix mustard, vinegar and sugar with whisk.
  • Gradually add oil, beating constantly until well blended.
  • Season to taste with salt and pepper.
  • 2 In large bowl, gently toss greens, tomatoes, cucumber and onion.
  • Pour vinaigrette over salad; toss gently to mix.
  • Serve immediately.

Notes & Wine Advice

Make-Ahead Magic

You can make the dressing up to 24 hours in advance; cover and refrigerate. Stir before using. You also can slice the cucumber and onion and refrigerate in resealable food-storage plastic bags, making it even quicker to get the salad on the table when you’re ready!

Kitchen Secrets

Do you stay away from red onions because the flavor is too strong? After cutting the onions, place them in a small bowl of cold water to help mellow the flavor. Let stand at room temperature 30 minutes, or cover and refrigerate up to 24 hours. Drain and pat dry before using.

Nutrition values

Calories: 90 kcal
————————————————————————————————–
Course; Salad

Sweet Potato and Pear Gratin

Sweet Potato and Pear Gratin

Couverts12
Deel op Facebook Print Recipe

Ingredients

CREAMY LEEKS

  • ¼ cup butter
  • 3 tablespoons all-purpose flour
  • 5 cups thinly sliced leeks about 1½ lb
  • 3 cloves garlic finely chopped
  • ¾ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup dry white wine or cognac
  • 1¼ cups whipping cream
  • ½ cup chicken broth
  • 2 tablespoons chopped fresh or ¾ tablespoon dried thyme leaves
  • 1½ cups shredded Gruyère or fontina cheese 6 oz

SWEET POTATOES AND PEARS

  • 2 lb dark-orange sweet potatoes peeled, cut into ¼-inch slices (6 cups)
  • 1 lb ripe pears cut into ¼-inch slices (4 cups)

TOPPING

  • ½ cup panko crispy bread crumbs
  • 1 tablespoon butter melted
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves

Instructions

  • In 12-inch skillet, melt ¼ cup butter over medium heat.
  • Stir in flour until smooth.
  • Stir in leeks, garlic, nutmeg, salt and pepper.
  • Cook 4 to 6 minutes, stirring occasionally, until leeks are softened.
  • Add wine; heat to boiling.
  • Reduce heat; simmer 3 minutes.
  • Stir in whipping cream, broth and 2 tablespoons thyme.
  • Heat just to simmering.
  • Cook 7 to 8 minutes, stirring occasionally, until thickened.
  • Remove from heat; let stand 10 minutes.
  • Stir in cheese.
  • Arrange half of the sweet potatoes in casserole.
  • Pour half of the leek mixture over sweet potatoes.
  • Arrange pears over leek mixture.
  • Top with remaining sweet potatoes.
  • Pour remaining leek mixture over potatoes; press gently to submerge potatoes.
  • Cover with foil; bake 40 minutes.
  • In small bowl, mix bread crumbs and melted butter.
  • Add 1 tablespoon thyme; toss to mix.
  • Sprinkle topping over casserole.

Notes & Wine Advice

Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.

Nutrition values

Calories: 310 kcal
————————————————————————————————–
Course; Casserole / Fruit

Green Bean and Leek Casserole

Green Bean and Leek Casserole

Couverts12
Deel op Facebook Print Recipe

Ingredients

  • 2 bags 12 oz each steam-in-the-bag fresh green beans
  • ¼ cup butter
  • 1 large leek 1 lb, cut lengthwise in half, thinly sliced (about 2½ cups)
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup milk
  • ½ cup chicken broth
  • 1½ cups shredded fontina cheese 6 oz
  • ½ cup shredded Parmesan cheese 2 oz
  • ½ cup diced red bell pepper
  • ¾ cup Italian-style panko crispy bread crumbs
  • 2 tablespoons butter melted

Instructions

  • Heat oven to 350°F.
  • Microwave bags of beans on High 3 minutes 30 seconds.
  • Remove beans from bags to large bowl; set aside.
  • Meanwhile, in 12-inch skillet, melt ¼ cup butter over medium heat.
  • Cook leeks in butter 6 to 8 minutes, stirring occasionally, until tender.
  • Sprinkle flour, salt and pepper over leeks; cook and stir until well blended.
  • Gradually stir in milk and broth.
  • Heat to boiling, stirring constantly; boil 1 minute.
  • Stir in cheeses; cook about 1 minute, stirring constantly, until melted.
  • Pour over green beans in bowl; stir to combine.
  • Stir in bell pepper.
  • Spoon into ungreased 2-quart casserole.
  • In small bowl, mix bread crumbs and 2 tablespoons melted butter.
  • Sprinkle over casserole.
  • Bake uncovered 30 to 35 minutes or until bubbly and topping is golden brown.

Notes & Wine Advice

Make-Ahead Magic
You can prep this casserole through Step 4 up to 4 hours before baking. Cover and refrigerate. Uncover and continue as directed—except increase bake time to 45 to 50 minutes.
Kitchen Secrets
Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.

Nutrition values

Calories: 210 kcal
————————————————————————————————–
Course; Casserole / Chicken

Creamy Italian Oven Polenta

Creamy Italian Oven Polenta

Couverts14
Deel op Facebook Print Recipe

Ingredients

  • 6 portabella mushroom caps
  • 2 tablespoons Italian dressing
  • 1½ cups coarsely chopped arugula
  • 1 cup shredded Asiago cheese 4 oz
  • ½ cup chopped drained roasted red peppers from a jar
  • 1 jar 6 to 7.5 oz marinated artichoke hearts, drained, chopped
  • 1 package 3 oz thinly sliced prosciutto, chopped
  • 1 egg slightly beaten
  • ½ cup unseasoned dry bread crumbs
  • 2 teaspoons butter melted
  • 1 Heat oven to 400°F. Line cookie sheet with foil.

Instructions

  • Heat oven to 400°F.
  • Line cookie sheet with foil.
  • Remove stems from mushrooms.
  • Place caps, gill side down, on cookie sheet.
  • Brush with Italian dressing.
  • Bake about 15 minutes or until mushrooms begin to soften.
  • Meanwhile, in medium bowl, stir together arugula, cheese, roasted peppers, artichokes, prosciutto, egg and 6 tablespoons of the bread crumbs.
  • Turn mushroom caps over; spoon filling evenly into caps.
  • Toss remaining 2 tablespoons bread crumbs and the melted butter.
  • Sprinkle over filling.
  • Bake 10 to 15 minutes or until thoroughly heated and crumbs begin to brown.

Notes & Wine Advice

Make-Ahead Magic

Magic Mushrooms can be made ahead through Step 3 up to 4 hours before baking. Cover and refrigerate. Continue as directed—except increase bake time to 20 minutes.

Festive Touch

These flavorful stuffed mushrooms pair perfectly with roast beef, pork loin or grilled steaks and are great on a buffet as they are easy for guests to pick up.

Kitchen Secrets

Portabella mushroom caps can vary widely in size. Look for ones that are about 4 inches in diameter. If you find yourself with extra filling, use it as an omelet filling or stir it into scrambled eggs.

Nutrition values

Calories: 230 kcal
————————————————————————————————–
Course; Dessert
Cuisine; European / Italian

Holiday Aloo Gobi

Holiday Aloo Gobi

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 lb sweet potatoes peeled, cut into 1-inch cubes
  • 1 bag 10 oz cauliflower florets (about 3 cups)
  • 1 large onion cut into ½-inch wedges (about 1½ cups)
  • 2 cloves garlic sliced
  • 1 tablespoon finely chopped gingerroot
  • ¼ cup water
  • 3 tablespoons vegetable oil
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground red pepper cayenne
  • ½ cup dried cranberries
  • Chopped fresh cilantro if desired

Instructions

  • Heat oven to 400°F.
  • Line 15x10x1-inch pan with cooking parchment paper.
  • 2 In large bowl, stir together all ingredients except cranberries and cilantro.
  • Spoon mixture into pan.
  • 3 Bake uncovered 30 to 35 minutes, stirring once, until vegetables are crisp-tender.
  • Add cranberries during the last 5 minutes of bake time.
  • Sprinkle with cilantro before serving.

Notes & Wine Advice

Kitchen Secrets

Aloo Gobi is an Indian-style potato and cauliflower side dish. The bright colors and flavors make it a great side to any plain meat dish.

Kitchen Secrets

Many varieties of sweet potatoes are available. Those with a dark orange skin work well for this dish because they not only make the color richer, but also make the flavor sweeter.

Nutrition values

Calories: 150 kcal
————————————————————————————————–
Course; Side Dish / Vegetables
Diets; Vegetarian

Ravioli And Eggplant Stew

Ravioli And Eggplant Stew

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 3 tablespoons olive or vegetable oil
  • 2 cups cubed eggplant
  • 1 can Italian-style stewed tomatoes undrained
  • 1½ teaspoons chopped fresh or ½ teaspoon dried basil leaves
  • 1 cup water
  • 1 medium zucchini cut in half lengthwise, then crosswise into ½-inch slices (2 cups)
  • 1 package 9 oz refrigerated cheese-filled ravioli
  • 1 cup shredded Parmesan cheese 4 oz

Instructions

  • n 12-inch skillet, heat oil over medium-high heat.
  • Add eggplant; cook 5 minutes, stirring occasionally.
  • Stir in tomatoes and basil.
  • Heat to boiling.
  • Reduce heat; cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.
  • Stir in water, zucchini and ravioli.
  • Heat to boiling.
  • Reduce heat; cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.
  • Sprinkle with cheese.
  • Cover; heat about 5 minutes or until cheese is melted.

Notes & Wine Advice

Quick Variation:

Certainly any flavor of refrigerated filled ravioli can be used. Try mushroom or chicken for a change of pace!

Time-saver:

You can cut up the eggplant ahead of time. But be sure to either brush it with a little lemon juice or dip it into 1 quart cold water mixed with 3 tablespoons lemon juice to prevent the flesh from discoloring.

Nutrition values

Calories: 370 kcal
————————————————————————————————–
Course; One Pot Dinner / Pasta / Stew

Thick Italian Winter Stew With Vermicelli

Thick Italian Winter Stew With Vermicelli

Couverts4
Deel op Facebook Print Recipe

Equipment

  • 4-quart Dutch oven

Ingredients

  • ½ cup 1-inch pieces uncooked vermicelli or small pasta shells 2 oz
  • 4 teaspoons olive oil
  • 2 medium onions chopped (1 cup)
  • ½ medium green bell pepper chopped
  • 1 medium zucchini cut in half lengthwise, then crosswise into thin slices (about 1½ cups)
  • 1 can diced tomatoes with garlic oregano and basil, undrained
  • 1 can 14 oz beef, or vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1 can red kidney beans drained, rinsed
  • 2 tablespoons chopped fresh parsley

Instructions

  • Cook and drain vermicelli as directed on package; cover to keep warm.
  • Meanwhile, spray 4-quart Dutch oven or saucepan with cooking spray.
  • Add 1 teaspoon of the oil; heat over medium-high heat.
  • Add onions and bell pepper; cook 5 minutes, stirring occasionally.
  • Stir in zucchini, tomatoes, broth and Italian seasoning.
  • Heat to boiling over high heat.
  • Stir in kidney beans; return just to boiling.
  • Reduce heat to medium; cook 10 minutes.
  • Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.
————————————————————————————————–
Course; One Pot Dinner / Stew
Cuisine; European / Italian

Bean And Barley Chili With Cilantro Sour Cream

Bean And Barley Chili With Cilantro Sour Cream

Couverts6
Deel op Facebook Print Recipe

Equipment

  • 5-quart Dutch oven
  • Small bowl

Ingredients

Chili

  • 2 tablespoons vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • ½ cup uncooked pearl barley
  • 2 cups water
  • 2 cans 14.5 oz each diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • Salt and pepper if desired
  • 1 can black beans drained, rinsed
  • 1 can dark red kidney beans drained, rinsed
  • ¾ cup chunky-style salsa

Cilantro Sour Cream

  • ½ cup sour cream
  • 2 tablespoons finely chopped fresh cilantro

Instructions

  • In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
  • Add onion and garlic; cook 5 minutes, stirring frequently, until tender.
  • Stir in barley, water, tomatoes, chili powder, cumin, salt and pepper.
  • Reduce heat; cover and simmer 30 minutes.
  • Stir in beans and salsa.
  • Cook about 30 minutes longer or until barley is tender.
  • ln small bowl, mix sour cream and cilantro until blended.
  • Serve chili topped with cilantro sour cream.

Nutrition values

Calories: 400 kcal
————————————————————————————————–
Course; Chili / One Pot Dinner

Greek Split Pea Soup

Greek Split Pea Soup

Couverts8
Deel op Facebook Print Recipe

Equipment

  • 5-quart Dutch oven

Ingredients

  • 1 bag dried split peas about 2¼ cups
  • 2 large onions coarsely chopped (2 cups)
  • Medium stalks celery coarsely chopped (about 1 cup)
  • 8 cups water
  • 2 medium red or yellow bell peppers chopped (2 cups)
  • ⅓ cup uncooked orzo or rosamarina pasta about 2 oz
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup crumbled feta cheese 2 oz
  • ½ cup sliced ripe olives

Instructions

  • In 5-quart Dutch oven or stockpot, heat split peas, onions, celery and water to boiling.
  • Reduce heat to low; cover and simmer 1 hour to 1 hour 10 minutes or until peas are tender.
  • Puree pea mixture with immersion blender.
  • (Or pour about 3 cups mixture into blender.
  • Cover; blend until smooth.
  • Pour into heatproof pitcher or bowl.
  • Repeat with remaining mixture; return to Dutch oven.
  • )
  • Stir in bell peppers, pasta, parsley, oregano, salt and pepper.
  • Cook over medium heat about 15 minutes, stirring frequently so pasta does not stick to pan, or until pasta is tender.
  • Top individual servings with cheese and olives.

Nutrition values

Calories: 260 kcal
————————————————————————————————–
Course; One Pot Dinner / Soup / Vegetables
Cuisine; European / Greece
Diets; Vegetarian